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Crunchy Taco Pasta Salad with Catalina Dressing

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A quick and easy pasta salad combining elbow macaroni, taco-seasoned meat, fresh veggies, and tangy Catalina dressing, topped with crunchy tortilla chips. Perfect for summer parties and casual meals.

Ingredients

Scale
  • 8 ounces elbow macaroni, cooked al dente
  • 1 pound ground beef or turkey, browned and seasoned with taco spices
  • 1 packet (about 1 ounce) taco seasoning mix
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup sweet corn kernels, fresh or thawed frozen
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 3 green onions, thinly sliced
  • ¼ cup fresh cilantro, chopped (optional)
  • ¾ cup Catalina dressing
  • 2 cups crushed tortilla chips
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly. Set aside to drain completely.
  2. Heat a large skillet over medium-high heat. Add 1 pound of ground beef or turkey, breaking it up with a spatula. Cook until no longer pink, about 6-8 minutes. Drain any excess fat if needed.
  3. Sprinkle 1 packet of taco seasoning over the meat. Pour in ⅓ cup water and stir well. Let it simmer until the water reduces and the meat is coated evenly, about 2-3 minutes. Remove from heat and let cool slightly.
  4. While the meat is cooking, halve 1 cup of cherry tomatoes, rinse and drain 1 cup black beans, and thaw or prepare 1 cup of sweet corn kernels. Chop 3 green onions and ¼ cup of fresh cilantro (if using).
  5. In a large mixing bowl, add the cooled pasta, seasoned meat, tomatoes, black beans, corn, shredded cheddar cheese, green onions, and cilantro. Toss gently to mix all components evenly.
  6. Pour ¾ cup of Catalina dressing over the salad. Toss until everything is coated. Taste and adjust salt and pepper as needed. Chill for at least 30 minutes to let flavors meld.
  7. Just before serving, sprinkle 2 cups of crushed tortilla chips on top to keep them crisp. Avoid mixing them in too early or they’ll get soggy.

Notes

Rinse pasta after cooking to prevent sticking and keep salad fresh. Add tortilla chips just before serving to maintain crunch. Can substitute ground chicken or plant-based crumbles for a lighter or vegetarian version. Use gluten-free pasta and check taco seasoning for gluten-free option. Chill salad for at least 30 minutes before serving for best flavor.

Nutrition

Keywords: taco pasta salad, Catalina dressing, summer salad, easy pasta salad, taco seasoning, crunchy tortilla chips, party salad

Find it online: https://fizzlefork.com/crunchy-taco-pasta-salad-with-catalina-dressing-easy-recipe-for-summer-parties/